food processing

Birke Baehr, and 11 year old future organic farmer, is making waves throughout the sustainable food movement. Already a YouTube sensation, Birke hopes to use his fame to change the future of our food system.

Monday morning, food advocates, policy makers and community gardeners alike gathered to hear New York City Council speaker Christine Quinn unveil FoodWorks, a new vision to improve New York City's food system.

Marissa Guggiana, a meat purveyor from northern California, writes the way people should flip pancakes - lightly, skillfully, joyfully - and you can’t help but be inspired by her portraits of the new culinary superstars.

Lucy Postins worked tirelessly in her own kitchen to develop quality food for her puppy, Mosi, that would also support a local and sustainable food system. Eight years later, The Honest Kitchen is a burgeoning green business.

In 2004, the late, great Peter Jennings ran the hard-hitting series "How the Food Industry is Deceiving You." Nearly seven later, there is still much to be done to divorce the partnership between Big Ag and Big Gov. The good news? Other journalists have followed in Jennings' footsteps.

It's no secret that the Jewish community has an incredibly rich relationship with food. In light of ethical controversies spurred by Big Ag, a new tradition called "eco-kosher" is arising--and while it remains focused on rituals, it adds a new twist--a focus on sustainability.

Animals' diets are often linked to health problems, and just like their human equivalent, the production of the vast majority of pet food also contributes to an unsustainable food system. Here, we dig up dirt on industrial pet food and provide alternative options.

2011 has been a banner year for foodborne illness. Sadly, this most current outbreak, involving Listeria monocytogenes, has been linked to 13 deaths in 18 states. The bacteria can affect people up to 2 months after it has been consumed, so there is a chance that we will see even more illnesses in the near future.

It's that time of year. The growing season is winding down, but there is still quite an abundance of local fruits and vegetables at all but the northernmost farmers' markets and coops (even here in NYC after Hurricane Irene did so much damage). I'm still eating like it's summer (well the end of summer) and hoping that it will never end. But there is a way to extend the bounty, even into the cold and snow that will be here before we know it. Preserve, preserve, preserve!

If your biggest worry is getting circus peanuts or conventional apples in your trick-or-treat bag tonight, hold on to your hat, because there are a LOT scarier food issues these days. Here's a roundup of the most frightening.

According to a new report by the Environmental Working Group, an assessment of 84 popular children's breakfast cereals revealed that only one in four meets the voluntary dietary guidelines proposed by the federal Interagency Working Group on Food Marketed to Children.

Dear McRib, Word on the street is that you have been discontinued, again. Is it true? I've been trying to avoid you, but you are on TV, blogs, websites, newspapers - everywhere. I am a healthy eater, so I'm not interested in you; in fact I'm very afraid of your processed pork-like, rib-shaped patty.